Making stock

I've written before about making chicken stock for our families culinary adventures.  It really is beyond easy.  This batch used a leftover grilled chicken thigh and a couple drumsticks, the bones left after picking the meat on five other pieces of grilled chicken, and 'The Bag' from the freezer.

What is 'The Bag'?  It's where I stash the bits and pieces from every day cookery.  Onion skins and cut ends, Carrot peels and ends, celery root ends and leaves, and the bones left after doing chickeny things.  If we make wings and I have tips, in they go as well.  All just stuff that would go in the trash, but for the marvelous flavor trapped inside it.

How do we make the magic? Into the 8 quart pot of our Instant Pot goes the leftover chicken, the contents of 'The Bag', and enough water to hit the high tide mark.  That's it.  Set the instant pot for 120 minutes at high pressure, and walk away.  Notice no added salt, herbs, or spices.  That is intentional.  Chicken stock is not the meal; It's but one row of bricks in the foundation of the meal.  I'll add the seasoning later, to our taste.

When the two hours is up, shut down the IP and let it cool.  Hours if you like, but at least till the pressure goes away naturally.  Once it does, strain everything through a fine-ish strainer into another big pot.  Allow the solids to drip a while, as every drop is golden flavor.

Fill canning jars and once cool put it into the refrigerator. I'd like to say it will last a couple weeks if jarred nice and hot, but have never had it make more than a week unmolested.  We USE this stuff, and often. The dishes it can be found in are an almost endless list, and every one is beyond delicious.

Today's batch gave us the usual five quarts of super rich chicken stock. 

All that said, to me this is like working magic.  It's taking bits and pieces and dribs and dabs, and turning it into something astonishing.  Yes, it's deeply satisfying to that demon of frugality who resides in my soul, but behind him is a fat and happy chef demon banging his braising pan in joy.

What to do with stock like this?  Obviously it's the base of many soups and stews.  Also the base of myriad braising liquids.  How about using it as the liquid in cooking rice, or the liquid used to steam baby potatoes and almost every other veg.  I use some to simmer our hash a few minutes, letting it cook away and leave behind amazing flavor.  Some will be mixed into the sauce I use on enchiladas and lasagna. Shrimp will be cooked in it. It's the base of every gravy we make.  Nearly every casserole that goes in our oven will have some, and the gratin dishes as well.  Chili?  Sure!  Buffalo chicken dip?  Absolutely! Kick up that pan of bread stuffing?  Oh yeah. Just a nice cup of warm broth on a cold winter day?  None better.